Recipe: Slow-Roasted Salmon Bowls

Written By:Lily Kunin

Chock-full of skin-plumping healthy fats, wild salmon is one of the greatest beauty foods. This salmon stands alone as a main dish, but is also amazing when accompanied by this nutrient-rich green veggie slaw.

INGREDIENTS

1 lb/455 g wild salmon

Sea salt and freshly ground black pepper

Thyme, rosemary, and chives, for topping

1 lemon, zested and juiced

Olive oil, for topping

1 cup/60 g shredded red cabbage

2 cups/240 g cooked quinoa

For the Broccoli Slaw:

1 shallot, minced

1 tsp Dijon mustard

1 tsp raw honey

2 Tbsp freshly squeezed lemon juice

1⁄4 cup/60 ml olive oil

Sea salt and freshly ground black pepper

2 cups/120 g shredded broccoli

1 cup/60g shredded Brussels sprouts

Directions

Preheat the oven to 250°F/120°C and line a baking sheet with parchment. Place the salmon skin-side down on the baking sheet. Top with salt, thyme, rosemary, and chives. Add some lemon zest and a drizzle of olive oil. Roast in the oven for 25 to 30 minutes, depending on the thickness of the salmon, until you can easily pierce through the fish and flake it with a fork.

While the fish is cooking, toss the cabbage with olive oil and lemon juice, and season with salt and pepper. Set aside.

In a medium bowl, combine the shallot, mustard, honey, lemon juice, olive oil, and salt and pepper. Mix well. Add the broccoli and the brussels sprouts; make sure the vegetables are generously coated with the dressing. Add more olive oil and lemon juice as needed. Season with salt and pepper.

Gently flake the salmon and serve with the cabbage, quinoa, and broccoli slaw.